CN112704413A

CN112704413A - Method for conditioning pasty food

Info

Publication number: CN112704413A
Application number: CN201911179512.8A
Authority: CN
Inventors: 郑力嘉; 蒲柏静
Original assignee: Matsushita Electric Taiwan Co Ltd
Current assignee: Panasonic Taiwan Co Ltd
Priority date: 2019-10-25
Filing date: 2019-11-27
Publication date: 2021-04-27
Anticipated expiration: 2039-11-27
Also published as: CN112704413B; TW202116182A; TWI722618B

Abstract

A conditioning method of pasty food is implemented by a conditioning device, the conditioning device comprises a heating module, a stirring module and a processing module, food materials comprise food and water, and the food comprises starch components, and the conditioning method of the pasty food comprises the following steps: in the first conditioning process, the processing module controls the heating module and the stirring module to alternately execute a first heating step and a first stirring step. In the second conditioning flow, the processing module controls the heating module to intermittently execute a second heating step, and controls the stirring module to intermittently execute a second stirring step after the heating module runs for a preset time. In the third conditioning flow, the processing module controls the stirring module to intermittently execute a third stirring step, and the rotating speed of the third stirring step is higher than the rotating speeds of the first stirring step and the second stirring step. Thereby increasing the body of the pasty food and reducing the mouthfeel of the granules.

Description

Method for conditioning pasty food

Technical Field

The invention relates to a method for conditioning food, in particular to a method for conditioning pasty food.

Background

The existing conditioning device can cook different foods in corresponding conditioning modes, so that the foods keep better mouthfeel, and in the past, pasty foods are taken as an example, the bottom of the pasty foods is easily burnt or particles are too large in the process of conditioning the pasty foods, so that the edible mouthfeel and taste are influenced.

Disclosure of Invention

The invention aims to provide a conditioning method for conditioning pasty food.

The method for cooking a pasty food of the present invention is implemented by a cooking apparatus comprising a container for containing a food material, a heating module for heating the food material, a stirring module for stirring the food material, and a processing module for controlling the heating module and the stirring module, wherein the food material comprises a food and water, and the food comprises a starch component, the method comprising the steps of: (A) and sequentially executing a first conditioning flow, a second conditioning flow and a third conditioning flow in a basic conditioning time value through the processing module, wherein in the first conditioning flow, the processing module controls the heating module and the stirring module to alternately execute a first heating step and a first stirring step. (B) In the second conditioning flow, the processing module controls the heating module to intermittently execute a second heating step, and after the second conditioning flow is executed for a preset time, the processing module controls the stirring module to intermittently execute a second stirring step. (C) In the third conditioning flow, the processing module controls the stirring module to intermittently execute a third stirring step, and the rotation speed of the third stirring step is higher than the rotation speeds of the first stirring step and the second stirring step.

In some embodiments, the conditioning apparatus further comprises a temperature sensing module controlled by the processing module and configured to sense the temperature inside the container, wherein in the step (a), the processing module determines whether to perform the step (B) according to a temperature sensing value related to the temperature inside the container, which is returned by the temperature sensing module.

In some implementations, the temperature sensing value is 100 degrees celsius.

In some embodiments, in the step (a), the processing module controls the stirring module to perform the first stirring step at a time when the first heating step is stopped, and the time when the first stirring step is performed is equal to the time when the first heating step is stopped.

In some embodiments, the processing module synchronously calculates an execution conditioning time value when starting to execute the first conditioning flow; in the step (B), the processing module determines whether to execute the step (C) according to a difference between the execution conditioning time and the basic conditioning time.

In some embodiments, in step (C), the processing module controls the heating module to remain in an off state.

In some embodiments, each of the first stirring steps and each of the second stirring steps are performed for a time period ranging from 0.4 seconds or more to 1 second or less.

In some embodiments, the first stirring step, the second stirring step, and the third stirring step are performed at a rotation speed of at least 10000 revolutions or more.

The invention has the beneficial effects that: in the first cooking process, the cooking device heats the food materials at high temperature and stirs the food materials intermittently and temporarily in sequence, so that the food materials are cut into small particles to increase the heating area, and the effects of softening and preventing the softened food materials from being sticky are achieved. And then, executing the second conditioning flow, continuously heating the food materials to enable the food materials to be in a cooked state, adding a stirring step after heating for a period of time, so that the food materials roll up and down to achieve the effect of uniformly heating and enabling all the food materials to be cooked, and simultaneously, because part of the food materials are pasty, bottom burning can be avoided through stirring. And finally, executing the third conditioning flow, grinding all food materials into fine powder by high-speed operation of the stirring module to form paste, so as to increase the consistency of the paste food and reduce the mouthfeel of particles, and preserving the heat of the food materials by the residual heat of the heating module and the heat energy generated by the stirring module, thereby achieving the effect of saving electricity.

Drawings

Other features and effects of the present invention will become apparent from the following detailed description of the embodiments with reference to the accompanying drawings, in which:

FIG. 1 is a block diagram for explaining the structure of a conditioning apparatus for carrying out the method for conditioning a pasty food of the present invention; and

fig. 2 to 4 are flowcharts of the steps of the embodiment.

Detailed Description

Referring to fig. 1, an embodiment of the method for conditioning pasty food according to the present invention is implemented by a conditioning apparatus 1, wherein the conditioning apparatus 1 comprises a processing module 11, a heating module 12, a stirring module 13, a temperature sensing module 14, and a container (not shown). The processing module 11 is used for controlling the heating module 12, the stirring module 13 and the temperature sensing module 14. The heating module 12 is used for heating a food material. The stirring module 13 is used for stirring the food materials. The temperature sensing module 14 is used for sensing the temperature of the food material. The container is used for containing the food material. The conditioning method of the pasty food comprises the following steps: a first conditioning process, a second conditioning process and a third conditioning process are sequentially executed within a basic conditioning time value by the processing module 11. In this embodiment, the pasty food is illustrated as a pumpkin paste, and the food material includes a food and water, and the food is illustrated as a pumpkin which has been cut into pieces. When the user presses the key on the panel of the conditioning apparatus 1, the processing module 11 starts to execute the conditioning process and synchronously calculates a conditioning execution time value. The execution conditioning time value is calculated from 0 seconds, and the basic conditioning time value represents the time from the first conditioning session to the third conditioning session for presetting the desired conditioning, here exemplified by 30 minutes. Of course, the foregoing calculation method of the conditioning time value or the length of the basic conditioning time value can be adjusted according to the actual design requirement.

Referring to fig. 1 and 2, the following steps are performed as the conditioning apparatus 1 is started, and the step S1 is described as follows: the processing module 11 executes the first conditioning process, and in the first conditioning process, the processing module 11 controls the heating module 12 and the stirring module 13 to alternately execute a first heating step and a first stirring step, so that the food can be softened. Specifically, the step S1 can be further divided into steps S11 to S15.

In the step S11, when the processing module 11 receives a temperature sensing value related to the temperature in the container from the temperature sensing module 14 and determines that the temperature sensing value is greater than or equal to a predetermined temperature value, the step S2 is executed, otherwise, the step S12 is executed. In this embodiment, the preset temperature value is, for example, 100 degrees celsius, the sterilization effect is achieved by the temperature of 100 degrees celsius, and the temperature sensing value is related to the temperature inside the container, and the temperature sensing value is changed by heating. That is, when the temperature in the container is detected to reach 100 degrees celsius, step S2 is executed, otherwise step S12 is executed.

In the step S12, the stirring module 13 is kept in the stirring stopped state, and the processing module 11 controls the heating module 12 to perform a first heating step, and then continues to perform the step S13. In this embodiment, the first heating step is to provide heat energy to the food material at a temperature of 100 degrees celsius for a preset first preset heating time value.

In the step S13, when the processing module 11 determines that a first actual heating time value performed in the first heating step is equal to the first preset heating time value, the processing module performs the step S14, otherwise, the processing module performs the step S11. In the present embodiment, the first actual heating time value is a time value that is calculated by the heating module 12 every time the first heating step is started, and is calculated in a progressive manner, for example, from 0 second. The first predetermined heating time value is related to the time length to be executed for each first heating step, for example, 120 seconds, that is, when the first actual heating time value executed by each first heating step reaches 120 seconds, the processing module 11 executes step S14, otherwise, executes step S11 again.

In the step S14, the processing module 11 controls the heating module 12 to stop the first heating step and controls the stirring module 13 to perform a first stirring step, and then continues to perform the step S15. In this embodiment, the heating module 12 stops heating for 1 second, and the stirring module 13 performs the first stirring step while stopping heating, wherein the first stirring step stirs and cuts the food at 12000 rpm and with a first preset stirring time value. And the length of the first preset stirring time value is equal to the time length of the heating module 12 stopping heating between two adjacent first heating steps.

In the step S15, when the processing module 11 determines that a first actual stirring time value performed in the first stirring step is equal to the first preset stirring time value, the processing module performs step S11, otherwise, performs step S14. In this embodiment, the first actual stirring time value is a time value that the stirring module 13 starts to calculate every time the first stirring step starts to be executed, and is calculated in a progressive manner, for example, from 0 second. The first preset blending time value is related to the time length to be executed for each first blending step, for example, 1 second, that is, when the first actual blending time value executed by each first blending step reaches 1 second, the processing module 11 executes step S11, otherwise, executes step S14 again. As shown in steps S11 to S15, the processing module 11 controls the heating module 12 to stop heating for 1 second after 120 seconds, and at the same time, the processing module 11 controls the stirring module 13 to stop stirring for 120 seconds after 1 second stirring, i.e. stirring immediately after each heating and heating next after stirring, thereby facilitating the cutting of the pumpkin into small particles by timed and short stirring, and allowing the upper pumpkin pieces and the lower pumpkin pieces to exchange positions, so that all the food materials are uniformly heated and softened. And according to the steps S11 to S15, the food material enters the step S2 of the second cooking process until the temperature of the food material reaches 100 ℃. Of course, the parameter setting entering the second conditioning process can be adjusted according to the actual conditioning requirement, and is not limited to the temperature.

Referring to fig. 1 and 3, in the present embodiment, the total time value of the conditioning execution after the first conditioning process is executed is 10 minutes and 20 minutes from the end of the whole conditioning. In step S2, the processing module 11 executes the second conditioning process, in which the processing module 11 controls the heating module 12 to intermittently execute a second heating step, and after executing the second conditioning process for a preset time, the processing module 11 controls the stirring module 13 to intermittently execute a second stirring step, so that the food can be continuously softened and cooked. Specifically, the step S2 can be further divided into steps S21 to S31.

In the step S21, the processing module 11 controls the stirring module 13 to remain in a stopped state, and then performs a step S22.

In step S22, when the processing module 11 determines that the conditioning execution time value is greater than or equal to a first threshold time value, step S4 is executed, otherwise, steps S23 and S27 are executed. In this embodiment, the first threshold time value is related to a difference between the cooking execution time value and the basic cooking time value, and since 3 minutes are reserved in the basic cooking time value to execute the third cooking process, the first threshold time value is set to 27 minutes, so that sufficient heating time can be provided to cook the food material, and of course, the first threshold time value can be correspondingly adjusted according to the cooking time required by different food materials.

In the step S23, the processing module 11 controls the heating module 12 to perform a second heating step, and then continues to perform the step S24. In this embodiment, the second heating step is to provide heat energy to the food material by a second preset heating time value and by using a temperature of 90 degrees celsius, so as to condition the food material to a cooked state, and certainly, the temperature is not limited to 90 degrees celsius, and can be correspondingly designed according to actual situations.

In the step S24, when the processing module 11 determines that a second actual heating time value performed in the second heating step is equal to the second preset heating time value, the processing module performs the step S25, otherwise, the processing module performs the step S22. In this embodiment, the second actual heating time value is a progressive time as well as the first actual heating time value, and is calculated from 0 second in this example. The second preset heating time value is related to the time length to be executed for each second heating step, for example, 5 seconds, that is, when the second actual heating time value executed by each second heating step reaches 5 seconds, the processing module 11 executes step S25, otherwise, executes step S22 again.

In the step S25, the process module 11 controls the heating module 12 to stop the second heating step, followed by execution of step S26. In the present embodiment, the time for the heating module 12 to stop performing heating is 20 seconds.

In step S26, when the processing module 11 determines that a first actual heating stop time value for stopping the operation of the second heating step is equal to a first preset heating stop time value, step S22 is executed, otherwise step S25 is executed. In this embodiment, the first actual heating stop time value is a time value that is calculated by the heating module 12 when each second heating step is completed, and is calculated in a progressive manner, for example, from 0 second until the second heating step is performed next time. The first preset heating stop time value is 20 seconds as described above, that is, the heating stop time value is maintained in the heating stop state after every second heating step is performed, and the processing module 11 performs step S22 again when the first actual heating stop time value that lasts in the state reaches 20 seconds, otherwise performs step S25 again. As can be seen from steps S23 to S25, the processing module 11 controls the heating module 12 to stop heating for 20 seconds after 5 seconds, controls the temperature of the food material, and resets whether heating is necessary or not or the heating frequency after entering the third cooking process. The food product will be brought to a cooked state by a high temperature intermittent heating process of 17 minutes.

In addition, in the step S27, when the processing module 11 determines that the conditioning execution time value is greater than or equal to a second threshold time value, the processing module performs step S28, otherwise, the processing module performs step S22. In this embodiment, the second threshold time value is a time value at which the second conditioning process is started plus a preset time value, where the preset time value is 2 minutes, that is, the execution conditioning time value at which the second conditioning process is started is 10 minutes, and the second threshold time value is 10 minutes plus 2 minutes. When the conditioning execution time value is 12 minutes, performing step S28, otherwise performing step S22 again.

In the step S28, the processing module 11 controls the stirring module 13 to perform a second stirring step, and then performs the step S29. In this embodiment, the second stirring step is to stir and cut the food at 10000 rpm for a second preset stirring time value. The pumpkin powder is stirred to achieve the effect of uniformly heating food materials in a vertically rolling mode, the granular pumpkin can be further cut into powder, the pumpkin powder is dissolved in water to form pumpkin paste, and particularly, the speed of dissolving the pumpkin powder in the water is increased through the temperature in the heating process. Moreover, the pumpkin paste deposited at the bottom of the container can be prevented from being burnt by stirring, so that the taste of the pumpkin paste is not influenced.

In the step S29, when the processing module 11 determines that a second actual stirring time value of the second stirring operation is equal to the second preset stirring time value, the step S30 is executed, otherwise, the step S22 is executed. In this embodiment, the second actual stirring time value is a time value that the stirring module 13 starts to calculate every time the second stirring step starts to be executed, and is calculated in a progressive manner, for example, from 0 second. The second preset blending time value is related to the time length to be executed for each second blending step, for example, 0.4 seconds, that is, when the second actual blending time value executed by each second blending step reaches 0.4 seconds, the processing module 11 will execute step S30, otherwise execute step S22 again.

In the step S30, the processing module 11 controls the stirring module 13 to stop the second stirring step, followed by performing step S31.

In the step S31, when the processing module 11 determines that a first actual stirring stop time value for stopping the second stirring step is equal to a first preset stirring stop time value, the step S22 is executed, otherwise, the step S30 is executed. In this embodiment, the first actual stirring stop time value is a time value that the stirring module 13 starts to calculate after each second stirring step is completed, and the first actual stirring stop time value is calculated in a progressive manner, for example, from 0 second until the second stirring step is performed next time. The second preset agitation stopping time value is related to the time length to be executed between two adjacent second agitation step execution intervals, for example, 120 seconds, that is, after each second agitation step execution, the second agitation stopping state is maintained, and when the first actual agitation stopping time value lasting in the state reaches 120 seconds in accumulation, the processing module 11 executes step S22, otherwise, executes step S30. As can be seen from steps S27 to S31, the processing module 11 controls the stirring module 13 to stir the food material at a frequency of 0.4 seconds and then 120 seconds. After the second conditioning flow, the food is not only cooked but also almost pasty, and the processing proceeds to step S4 of the third conditioning flow when the processing time reaches 27 minutes from step S21 to step S31.

Referring to fig. 1 and 4, in the present embodiment, the processing module 11 in step S4 executes the third conditioning process, in which the processing module 11 controls the stirring module 13 to intermittently execute a third stirring step, and the rotation speed of the third stirring step is higher than the rotation speeds of the first stirring step and the second stirring step. Specifically, the step S4 can be further divided into steps S41 to S45.

In step S41, when the processing module 11 determines that the conditioning execution time value is greater than or equal to the basic conditioning time value, the conditioning is finished, otherwise, step S42 is executed.

In the step S42, the heating module 12 is maintained in the heating stopped state, and the processing module 11 controls the stirring module 13 to execute a third stirring mode, followed by executing step S43. In this embodiment, the third stirring step is performed by stirring and cutting the food at 22000 rpm for a third preset stirring time, since the pumpkin is cooked and almost dissolved in water, so in the third conditioning process, the heating is not continued, but the key point is to stir a small amount of granular pumpkin into pumpkin powder and stir the taste of the pumpkin paste to be more soft.

In the step S43, when the processing module 11 determines that a third actual stirring time value of the third stirring operation is equal to the third preset stirring time value, the step S44 is executed, otherwise, the step S41 is executed. In this embodiment, the third actual stirring time value is a time value that the stirring module 13 starts to calculate every time the third stirring step starts to be executed, and is calculated in a progressive manner, for example, from 0 second. The third preset blending time value is related to the time length to be executed in each third blending step, for example, 8 seconds, that is, when the third actual blending time value executed in each third blending step reaches 8 seconds, the processing module 11 executes step S44, otherwise, executes step S41 again. By increasing the stirring time longer than the first stirring step and the second stirring step, the efficiency of cutting the pumpkin into powder and making the taste more dense is improved.

In the step S44, the processing module 11 controls the stirring module 13 to stop the third stirring step, followed by performing step S45.

In step S45, when the processing module 11 determines that a second actual stirring stop time value for stopping the operation of the stirring module 13 is equal to a second preset stirring stop time value, step S41 is executed, otherwise step S44 is executed. In this embodiment, the second actual stirring stop time value is a time value that the stirring module 13 starts to calculate after each third stirring step is completed, and the second actual stirring stop time value is calculated in a progressive manner, for example, from 0 second until the third stirring step is performed next time. The second preset agitation stopping time value is related to the time length to be executed in the interval between two adjacent third agitation steps, for example, 10 seconds, that is, after each third agitation step is executed, the agitation stopping state is maintained, and when the second actual agitation stopping time value lasting in the agitation stopping state is accumulated to 10 seconds, the processing module 11 executes step S41, otherwise, executes step S44. As can be seen from steps S41 to S45, the processing module 11 controls the stirring module 13 to stir the food material again at a frequency of stopping stirring for 10 seconds after stirring for 8 seconds, so that the food material can be changed in position, and the food material is prevented from being positioned in a dead angle of the stirring module 13 and being unable to be ground. In particular, since the heating module 12 still has residual temperature after the second conditioning process is finished, and heat energy is generated when the stirring module 13 is operated in the third conditioning process, the residual temperature and the heat energy are used to keep the paste warm in the third conditioning process, and the possibility of burning the paste bottom is reduced.

In summary, the first cooking process is sequentially executed by the cooking device 1, and the food material is first heated at a high temperature and intermittently and briefly stirred, so that the food material is cut into small particles to increase the heating area, and the effects of softening and preventing the softened food material from being sticky are achieved. And then, executing the second conditioning flow, continuously heating the food materials to enable the food materials to be in a cooked state, adding a stirring step after heating for a period of time, so that the food materials roll up and down to achieve the effect of uniformly heating and enabling all the food materials to be cooked, and simultaneously, because part of the food materials are pasty, bottom burning can be avoided through stirring. And finally, executing the third conditioning flow, grinding all the foods into fine powder by high-speed operation of the stirring module 13 to form paste, so as to increase the consistency of the paste foods and reduce the mouthfeel of particles, and preserving the heat of the food materials by the residual heat of the heating module 12 and the heat energy generated by the stirring module 13, thereby achieving the effect of saving electricity. Therefore, the object of the present invention can be achieved.

The above description is only an example of the present invention, and the scope of the present invention should not be limited thereby, and the invention is still within the scope of the present invention by simple equivalent changes and modifications made according to the claims and the contents of the specification.

Claims

1. A method of cooking a pasty food, performed by a cooking device comprising a container for holding a food material, a heating module for heating the food material, a stirring module for stirring the food material, and a processing module for controlling the heating module and the stirring module, the food material comprising a food and water, and the food material comprising a starch component, characterized in that: the conditioning method of the pasty food comprises the following steps:

(A) sequentially executing a first conditioning flow, a second conditioning flow and a third conditioning flow within a basic conditioning time value through the processing module, wherein in the first conditioning flow, the processing module controls the heating module and the stirring module to alternately execute a first heating step and a first stirring step;

(B) in the second conditioning flow, the processing module controls the heating module to intermittently execute a second heating step, and after the second conditioning flow is executed for a preset time, the processing module controls the stirring module to intermittently execute a second stirring step; and

(C) in the third conditioning flow, the processing module controls the stirring module to intermittently execute a third stirring step, and the rotation speed of the third stirring step is higher than the rotation speeds of the first stirring step and the second stirring step.

2. The method for conditioning pasty food according to claim 1, characterized in that: the conditioning apparatus further comprises a temperature sensing module controlled by the processing module and configured to sense the temperature in the container, wherein in the step (a), the processing module determines whether to perform the step (B) according to a temperature sensing value related to the temperature in the container and returned by the temperature sensing module.

3. The method for conditioning pasty food according to claim 2, characterized in that: the temperature sensing value is 100 degrees celsius.

4. The method for conditioning pasty food according to claim 1, characterized in that: in the step (a), the processing module controls the stirring module to perform the first stirring step at a time when the first heating step is stopped, and the time when the first stirring step is performed is equal to the time when the first heating step is stopped.

5. The method for conditioning pasty food according to claim 1, characterized in that: the processing module synchronously calculates an execution conditioning time value when the first conditioning flow is started to be executed; in the step (B), the processing module determines whether to execute the step (C) according to a difference between the execution conditioning time and the basic conditioning time.

6. The method for conditioning pasty food according to claim 1, characterized in that: in step (C), the processing module controls the heating module to remain in an off state.

7. The method for conditioning pasty food according to claim 1, characterized in that: the time range of each first stirring step and each second stirring step is greater than or equal to 0.4 second and less than or equal to 1 second.

8. The method for conditioning pasty food according to claim 1, characterized in that: the rotating speed of the first stirring step, the second stirring step and the third stirring step is at least more than or equal to 10000 turns.